FMB3_9_17

Farmers’ Market Box 3-9-17

This weeks local produce and featured farms:
Italian ParsleyBe Wise Ranch
Red Russian KaleBlack Sheep Produce
Hydro Magenta Romaine – Sundial Farms
Sweet Limes – Mountain Shadows Ranch
Red Torpedo OnionTutti Frutti Farms
Blood OrangesPolito Family Farm
Teen ParsnipsWeiser Family Farm
Sweet O’Henry Potatoes Kong Thao Farm
Red RadishBlack Sheep Produce
Murcott Tangerines – Regier Family Farms

Juicing Bag:
Carrots – Sundance
Black Kale – Lakeside Organic Gardens
Green Chard – Lakeside Organic Gardens
Ruby Red Grapefruit – Cal Organic
Daikon Radishs – Cal Organics

Farmer’s Choice:
Grain Wheat Berry Sonora/Red Fife – Kenter Canyon Farms
Oro Blanco GrapefruitKoral’s Tropical Fruit Farm
PassionfruitKoral’s Tropical Fruit Farm

Feature:
Spaghetti SquashTutti Frutti Farms

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Radish
1 grapefruit
1 daikon radish
1 cup watermelon

Super Chard
2 stalks of celery
1 green chard
1 cucumber

Delightful Carrots
2 carrots
2 stalks of celery
1 romaine lettuce

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Sweet Potato Hash and Eggs
Serves 4 to 6

2 sweet potatoes, scrubbed and cut into 1/2-inch dice
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage leaves
2 tablespoons unsalted butter
1 torpedo onion, finely chopped using the bulb and some of the tender green part
1/2 pound bulk pork breakfast sausage
4 or 6 large eggs (see note)
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil. In a bowl, combine the potatoes, oil, salt, pepper and sage, tossing to coat the potatoes. Spread onto the prepared baking sheet, and roast for 20 minutes, until the potatoes are crispy. Remove from the oven.
2. While the potatoes are cooking, melt the butter in a large oven proof skillet, saute the onion for 3 to 4 minutes, until translucent.
3. Add the sausage, breaking up any large pieces, and cook until the sausage loses its pink color.
4. Drain off any excess fat from the pan, add the potatoes to the skillet, and toss to combine. Make a well in the potatoes, and break 4 to 6 large eggs over the hash, season the eggs with salt and pepper, bake 5 minutes, until the eggs are set. Remove from the oven and serve.
5. Cook’s Note: If you are using a 12-inch skillet, it will fit 6 eggs, a 10-inch skillet will fit 4.

Kale and Sausage Soup
Serves 6

2 tablespoons extra virgin olive oil
1 1/2 pounds kielbasa, or Andouille sausage, cut into 1/2-inch rounds
1 large onion, peeled and finely chopped
1 clove garlic, peeled and minced
3 parsnips, peeled, and cut into 1/2-inch dice
1/2 cup chopped canned tomatoes and their juice
4 medium Yukon gold potatoes, peeled and cut into 1/2-inch cubes
1 head purple kale, stemmed and coarsely chopped
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste

1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
2. Add the onion and the garlic, saute for 3 minutes, until fragrant. Add the parsnips and tomatoes, simmer for 2 to 3 minutes.
3. Add the potatoes, kale and cook, and broth, bring to a boil, and simmer for 15 minutes, until the potatoes are tender. Add the vinegar and season with salt and pepper.

Grilled Chicken with Parsley Chimichurri

Serves 4 to 6

1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
6 chicken breasts, skin and bones removed
1 cup packed Italian parsley
1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves
1/4 teaspoon dried crushed red pepper
1 teaspoon salt

1. In a bowl, whisk together the oil, lime juice, salt, pepper and paprika. Pour into a 1 gallon zip-lock bag, add the chicken, seal the bag, and refrigerate for at least 2 hours and up to 8 hours.
2. In a food processor or blender, combine the parsley, oil, vinegar, garlic, pepper and salt. Refrigerate for at least 2 hours and up to 4 days.
3. Preheat the grill. Drain the marinade and grill the chicken for 3 to 4 minutes on one side turn and grill for another 2 to 3 minutes, until the chicken is cooked through.
4. Remove from the grill and cover with foil. Allow to rest for 5 minutes before cutting into strips, and drizzling with the chimichurri sauce.
5. Cook’s Note: chimichurri sauce can be frozen for up to 3 months.

Romaine Salad with Creamy Chipotle Dressing
Serves 4 to 6

One head romaine, washed, spun dry and cut into 1-inch pieces
2 to 3 radishes, scrubbed, trimmed, and cut into julienne
2 torpedo onions, thinly sliced
2 blood oranges, peel and pith removed, cut into segments
1 cup mayonnaise
1/2 cup Greek yogurt
1/3 cup Murcott Tangerine juice
2 chipotles in adobo, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 cup finely chopped parsley
Salt and pepper

1. In a large salad bowl, combine the romaine, radishes, onions and oranges.
2. In another bowl, whisk together the mayonnaise, yogurt, juice, chipotle, garlic, cumin, and parsley. Season with salt and pepper.
3. Pour the dressing over the salad, and toss to coat the vegetables and serve.

Coconut Cake with Sweet Lime Frosting
Makes one 13-by-9-inch cake

1 1/2 cups sweetened shredded coconut
1 3/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup virgin coconut oil, melted
1 1/2 teaspoons vanilla extract
2/3 cups canned unsweetened coconut milk, divided
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs

1. Position rack in middle of oven; preheat to 350°F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes. Let cool 5 minutes.
2. Coat the inside of a 13×9″ pan with nonstick cooking spray.
3. Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl.
4. Mix coconut oil, vanilla, and coconut milk in another medium bowl.
5. Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3–4 minutes.
6. Add eggs, one at a time, beating to blend after each addition.
7. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
8. Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25–30 minutes.

For the Frosting:
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
5 cups confectioners’ sugar
1/4 to 1/3 cup sweet lime juice

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, and cream cheese.
2. Add the sugar, and 1/4 cup lime juice, beating until the frosting is spreading consistency. Add more lime juice to reach the desired consistency.
3. Spread the frosting over the cooled cake.

Parsnip Puree
Serves 4

1 pound parsnips, peeled, and cut into 1-inch lengths
3 tablespoons butter at room temperature
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
⅓ cup heavy cream plus more as needed
1 torpedo onion, finely chopped

1. Put the parsnips into salted water to cover. Bring to a boil, and simmer for 10 minutes, or until the parsnips are tender.
2. Drain thoroughly, return to the pan, and mash with the butter, season with salt and pepper. Stir in the cream, and serve warm, garnished with finely chopped torpedo onion.

Lemon Parsley Goat Cheese Spread
Serves 6

One 11-ounce log goat cheese, softened
Grated zest of 1 lemon
2 tablespoons lemon juice
1 garlic clove, minced
1/4 cup finely chopped Italian parsley
Salt and pepper
Extra virgin olive oil

1. In a mixing bowl, mix together the goat cheese, zest, lemon juice, garlic, and parsley. Season with salt and pepper.
2. Roll the mixture into a ball, and transfer to a serving platter.
3. Drizzle with olive oil and serve with crackers, crostini or cucumber rounds.

Farmers Choice:

Passion Fruit Curd
Makes about 2 cups
This is a great way to use passion fruit. The curd will keep in the fridge for 1 week, or you can freeze it. Use it on toast, scones, to fill cakes, add to frostings, or fill a Pavlova.

2 large eggs
3/4 cup passion fruit pulp (see note)
1/3 cup sugar
1/4 cup chilled unsalted butter, cut into small bits

1. In a small saucepan, over medium heat, whisk together the eggs, passion fruit pulp, and sugar.
2. Bring almost to a boil; the curd will begin to thicken.
3. Remove from the heat, whisk in the butter, and strain the mixture through a fine mesh sieve to eliminate any scrambled eggs.
4. Press plastic wrap over the surface of the curd, cool and refrigerate. The curd will keep in the refrigerator for up to 1 week, or can be frozen for up to 4 months.
5. Cook’s Note: Cut the passion fruit in half, and scoop out the flesh and seeds. Push through a sieve to get the pulp.

Wheat berry Salad
Serves 6

2 cups wheat berries
2 scallions, finely chopped, using the white part only
2 ribs celery, finely chopped
2 Gala apples, cored and finely chopped
2 cups cooked chicken, cut into bite sized pieces
1/4 cup apple juice
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/2 cup vegetable oil
2 tablespoons poppy seeds
Salt and pepper
1 cup toasted chopped walnuts

1. Put the wheat berries into a saucepan with water to cover, and bring to a boil. Simmer for 45 minutes to an hour, until tender. Drain and put into a salad bowl.
2. When the wheat berries are cooled, add the scallions, celery, apples, and chicken.
3. In a small bowl, whisk together the juice, vinegar, mustard and vegetable oil. Add the poppy seeds and season with salt and pepper.
4. Pour the dressing over the salad, and toss to coat. Add the walnuts and toss again. Serve the salad cold.

Baked Passion Fruit Puff
Serves 6

For the Base:
1 cup self-rising flour
1/2 cup sugar
1/2 cup unsweetened coconut
2/3 cup coconut milk
1 large egg
1/4 cup unsalted butter, melted, cooled

1. Coat the inside of a 9-inch square baking dish with non-stick cooking spray. Preheat the oven to 350 degrees. In a mixing bowl, whisk together the flour, sugar, and coconut.
2. Blend in the coconut milk, egg, and butter, mixing until smooth.
3. Pour into the prepared pan.

For the Topping:
1/2 cup sugar
3 teaspoons cornstarch
1/2 cup milk
2 tablespoons lemon juice
1/4 cup passionfruit pulp
Unsweetened whipped cream for garnish

1. In a small saucepan, whisk together the sugar, cornstarch, milk, lemon juice and passionfruit pulp, stirring until the mixture comes to a boil, and thickens. Pour over the batter in the pan, and bake for 45 to 50 minutes until a skewer inserted into the center of the puff comes out clean. Allow the puff to cool for 5 minutes before serving warm, garnished with unsweetened whipped cream.

Sea breeze Spritz
Serves 4

1 cup vodka
2 cups cranberry juice
1 cup grapefruit juice
Ice cubes
2 cups sparkling water
Lime slices for garnish

1. In a large pitcher, combine the vodka, cranberry and grapefruit juices. Chill for at least 2 hours.
2. Fill tall glasses with ice, fill 1/2 way with the vodka mixture, top off with sparkling water, and garnish with lime slices.
3. For a virgin Sea breeze, omit the vodka.

Feature:

Spaghetti Squash Lasagna
Serves 6

One spaghetti squash cut in half lengthwise
1/4 cup extra virgin olive oil
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and pepper
1/8 teaspoon grated nutmeg
1 cup grated Parmigiano Reggiano cheese
8 ounces fresh mozzarella, chopped
1 jar spaghetti sauce

1. Preheat the oven to 400 degrees, line a baking dish with aluminum foil, silicone or parchment.
2. Remove the seeds from the squash, drizzle with olive oil, sprinkle with salt and pepper, and lay cut side down on the baking sheet. Roast for 35 to 45 minutes, until the squash is tender.
3. While the squash is baking, melt the butter in a saucepan, add the flour, and whisk for 2 minutes.
4. Add the milk, salt, pepper and nutmeg, and whisk until the mixture comes to a boil, and thickens. Remove from the heat and add 1/2 cup of Parmigiano Reggiano.
5. When the squash is tender, remove from the baking sheet, and pull the flesh from the skin of the squash—it will come out in strands. Put the strands in a bowl. Pour the cheese sauce over the squash and stir to blend.
6. Coat the inside of a 9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
7. Transfer half of the spaghetti squash mixture to the baking dish. Spread a thin layer of spaghetti sauce over the top, and sprinkle with half of the chopped mozzarella.
8. Top with the remaining spaghetti squash, spread the spaghetti sauce over the squash layer, top with the remaining Parmigiano and mozzarella. Cover and bake for 30 minutes, uncover and bake an additional 10 to 15 minutes until the cheese is golden and the casserole is bubbling. Allow the lasagna to rest for 5 minutes before cutting into squares and serving.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

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FMB322017

Farmers’ Market Box 3-2-17

This weeks local produce and featured farms:
Zutano Avocados – Mountain Shadows Ranch
Dried Hadasta BeansMilliken Family Farm
Rosemary – Terra Madre Gardens
Black KaleBe Wise Ranch
Meyer LemonsRancho Del Sol
Spring MixBlack Sheep Produce
Red Spring OnionsBlack Sheep Produce
Red RadishesBe Wise Ranch
Bulls Blood BeetsWeiser Family Farm
Celery Root – Coleman Family Farm
Butternut Squash – Wynola Flats Produce

Juicing Bag:
Carrots – Cal Organics
Black Kale – Lakeside Organic Gardens
Collard Greens – Lakeside Organic Gardens
Celery – Lakeside Organic Gardens
Lemons – Eco Farms

Farmer’s Choice:
Broccoli – Life’s A Choke Farm
Polenta – Kenter Canyon Farms
Blood OrangesPolito Family Farm

Feature:
Temecula Sweets Tangerines – Temecula Sweets

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Zest Greens
Handful of Collard Greens
2 stalks of Celery
1 lemon

Black and Green
1 handful of Black Kale
1 stalk of Celery
2 Carrots

Sweet and Sour
2 Carrots
½ lemon

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Farfalle with Roasted Butternut Squash and Kale
Serves 6

1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 medium to large onion, coarsely chopped
1 bunch kale, washed, spun dry and torn into small pieces
1 tablespoon finely chopped rosemary
16 large fresh sage leaves, torn
5 large garlic cloves, coarsely chopped
1/3 cup good-tasting extra-virgin olive oil
Pinch red pepper flakes
1 tight-packed tablespoon brown sugar (light or dark)
Salt and freshly ground black pepper
1 pound farfalle, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese

1. Preheat the oven to 400 F, line a baking sheet with aluminum foil, silicone, or parchment, and put it into the oven while preheating.
2. In a big bowl, combine the squash, kale, rosemary, sage, garlic, oil, red pepper, brown sugar, salt and pepper, tossing to coat.
3. Spread the mixture onto the hot sheet pan.
4. Roast the vegetables for 25 minutes, until the squash is tender, turning them once or twice while roasting. Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, turning the pieces often. Anticipate about 5 minutes under the broiler. You want crusty brown edges on the squash and wilted, almost crisp greens.
5. Transfer to a large bowl, and keep warm while the pasta cooks.
6. Add the pasta to the vegetables, and toss to coat, add the half-and-half, and 1 cup of the cheese. Toss to blend, tasting for salt and pepper. Add more cheese if desired. Serve hot.

Kale Caesar Salad
Serves 4

1/4 cup fresh lemon juice
1 tablespoon anchovy paste, or Worcestershire
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan, divided
salt and freshly ground black pepper
One bunch kale, center stalks removed, thinly sliced crosswise
2 spring onions, thinly sliced

1. In a blender, combine the lemon juice, anchovy paste, garlic, and mustard. Puree, with the machine running, slowly add the oil, until the dressing is creamy. Transfer to a bowl, and stir in 1/4 cup of the cheese. Season with salt and pepper, or additional Worcestershire. Chill the dressing for at least 2 hours. The dressing will keep in the refrigerator for up to 4 days.
2. In a large bowl, combine the kale and onions. Toss with the dressing, sprinkle with the cheese, and serve.

Celery Root and Apple Salad
Serves 4

1 small celery root peeled and cut into matchsticks
3 stalks celery, thinly sliced
1 cup small celery leaves
1 Granny Smith apple, thinly sliced
2 tablespoons finely chopped spring onion
1 tablespoon wholegrain mustard
1 tablespoon apple cider vinegar
1 tablespoon apple juice
2 tablespoons extra virgin olive oil
1/3 cup crumbled gorgonzola
salt and freshly ground black pepper

1. To make the mustard dressing, place the mustard, vinegar, juice, oil, salt and pepper in a bowl and whisk to combine.
2. Arrange the celery root, leaves, apple and chopped spring onion on plates, spoon some of the dressing over the salads, and garnish with gorgonzola.

Turkey Chili with Hidatsa Beans and Avocado Crema
Serves 6 to 8

3 tablespoons olive oil
1½ pounds ground turkey
1 large onion, chopped
2 garlic cloves, minced
Salt, freshly ground pepper
1/3 cup Ancho chili powder
1 tablespoon crushed dried oregano
¼ teaspoon ground cinnamon
2 bay leaves
1 cup beer
1 28-ounce can diced tomatoes
1 cup chicken or vegetable broth
1 cup tomato purée
1/2 pound shelled Red Hidatsa Beans
Avocado Crèma for garnish (see recipe below)
Shredded cheddar cheese or crumbled Cotija cheese for garnish
Finely chopped spring onion for garnish
Tortilla chips for garnish

1. In a Dutch oven, heat the oil over medium high heat, add the turkey, and cook, breaking it up, until it is no longer pink, season with salt and pepper.
2. Add the onion, garlic, chili powder, oregano, cinnamon and bay leaves. Saute for 3 to 4 minutes.
3. Add the beer, tomatoes, broth, puree and beans. Simmer for 45 minutes, until the beans are tender.
4. season with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add lager and bring to a boil, scraping up any browned bits on bottom of pot; cook until liquid is completely evaporated, about 5 minutes.
5. Add chili powder, oregano, and cinnamon and cook, stirring, until fragrant, about 1 minute. Stir in bay leaves, diced tomatoes, broth, and tomato purée and bring to a boil. Reduce heat to medium-low and continue to cook, stirring occasionally, until liquid is reduced slightly and beginning to thicken, 30–35 minutes.
6. Serve garnished with avocado crema, cheese, onion, and tortilla chips.

Avocado Crema
Makes about 2 cups

2 ripe avocados, pitted, peeled
½ cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons finely chopped fresh cilantro, plus leaves for serving
Salt and freshly ground black pepper

1. In a food processor, combine the avocados, sour cream, lemon juice, olive oil, and cilantro. Process until smooth. Season with salt and pepper.

Spring Mix with Lemon Vinaigrette
Serves 4

One bunch spring mix lettuce, washed, and spun dry
2 radishes, scrubbed, ends trimmed, and thinly sliced
1 spring onion, thinly sliced
1/4 cup Meyer lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper

1. In a large bowl, combine the lettuce, radishes, and onion.
2. In a smaller bowl, whisk together the lemon juice, zest, garlic, and olive oil. Season with salt and pepper.
3. Pour some of the dressing over the salad, and toss to coat. Plate the salad and serve.

Roasted Beet Cake with Rosemary
Serves 6
Begin this cake on the stove top and finish in a slow oven.

1 bunch beets, tops trimmed, and peeled
1 teaspoon finely chopped rosemary
1/4 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup unsalted butter
2 tablespoons vegetable or canola oil
1/2 cup Greek yogurt or sour cream

1. Preheat the oven to 350 degrees.
2. Shred the beets into a bowl. Add the rosemary, flour, brown guar, salt and pepper. Toss to coat.
3. In an oven proof skillet, heat the butter and oil until the butter is melted.
4. Spoon out 2 tablespoons of the butter mixture out of the skillet, and press the beet mixture into the skillet.
5. Drizzle with the reserved butter mixture.
6. Bake for 20 minutes, until the beets are cooked through (160 degrees registered on an instant read meat thermometer)
7. Remove from the oven, and allow to rest for 5 minutes. Cut into wedges and serve garnished with Greek yogurt or sour cream.

Chocolate Beet Cake
Serves 8

2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.

For the Frosting:
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting

1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.

Slow Cooker Lamb and Rosemary
Serves 6

2 teaspoons salt
1 teaspoons freshly ground black pepper
6 garlic cloves, minced
2 teaspoons chopped rosemary
1/4 cup extra virgin olive oil
One 4-pound-lb boneless, butterflied leg of lamb
2 large sweet yellow onions, such as Vidalia, coarsely chopped
1 1/2 cup full full-bodied red wine, such as Burgundy, Merlot, or Zinfandel
2 cups beef broth
2 tablespoons softened unsalted butter, softened mixed with 2 tablespoons all-purpose flour
Salt and pepper
1/4 cup finely chopped Italian parsley

1. In a small bowl, combine the salt, pepper, garlic, rosemary, and 2 tablespoons of the oil to form a paste. Open up the lamb, and rub with the mixture, on the top and bottom of the meat, inside and out.
2. Roll up the lamb into a compact cylinder, and tie with butchers’ twine or silicone bands at 1-inch intervals.
3. Heat the remaining 2 tablespoons of oil in a large skillet over high heat, and brown the lamb on all sides. Transfer the lamb to the insert of a 5 to7-quart slow cooker, and sauté the onions for 3 minutes, or until they begin to softens. Add the wine to the pan, bring to a boil, and scrape up any browned bits in the bottom of the pan. Transfer the onion and wine mixture to the insert, and stir in the broth, cover and cook on low for 8 to 9 hours, until the meat is tender.
4. Using tongs, carefully remove the lamb from the insert, transfer to a cutting board, and cover with aluminum foil.
5. Combine the butter and flour in a small dish.
6. Strain the cooking liquid into a saucepan and bring to a boil.
7. Whisk in the butter mixture, and continue whisking until the sauce returns to a boil and is smooth and thickened. and bring back to a boil, until thickened. Season the sauce with salt and pepper if needed, and whisk in the parsley.
8. Remove the butchers twine or silicone bands from the lamb, and carve into slices. Serve the lamb with the warm sauce on the side.

Farmers Choice:

Polenta with Pork Osso Buco
Serves 6

For the Polenta:
1 cup polenta
2 to 3 tablespoons unsalted butter
1/2 cup grated Parmigiano Reggiano

1. For firm polenta use 4 cups water; for soft polenta use 5 cups water.
2. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt.
3. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
4. Turn heat to low.
5. Cook for at least 45 minutes, stirring every 10 minutes or so.
6. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir.
7. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
8. When the polenta is cooked, add the butter, and cheese, stirring to combine.
9. Spread the polenta onto a serving platter. Top with the Pork Osso Buco, and serve.

For the Pork Osso Bucco:
2 tablespoons unsalted butter
1 tablespoon olive oil
4 pounds pork shoulder, trimmed of fat and cut into 1-inch cubes
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
1 teaspoon dried sage
1/2 cup dry white wine or dry vermouth
1/2 cup chicken broth
1/2 cup beef broth
One 15.5-ounce cans chopped plum tomatoes, with their juice
4 cloves garlic, minced
Grated zest of 1 lemon
Grated zest of 1 orange
1/2 cup finely chopped fresh parsley

1. In a large skillet over medium-high heat, melt the butter in the oil.
2. Sprinkle the pork with the salt and pepper, then brown in several batches until nicely crusted on all sides, removing them from the pan to the insert of a 5 to 7-quart slow cooker.
3. Add the onions, carrots, celery, and sage to the pan and cook, stirring, until they begin to soften and turn translucent, about 5 minutes.
4. Add the wine and scrape up any browned bits from the bottom of the pan, transfer to the slow cooker insert, add the broth and the tomatoes, cover and cook on low for 6 hours, until the meat is fork tender.
5. Skim off any excess fat on the top of the sauce, and stir in the garlic, zests and parsley. Serve on the warm setting over polenta.

Leftover Polenta Ideas
• If you have leftover polenta spread it into a baking dish, and allow it to cool. Refrigerate for up to 24 hours.
• Cut the polenta into squares, and brush with olive oil. Bake at 350 for 15 minutes, until toasted. Use in place of crostini.

Asian Broccoli Salad
Serves 4

For the Dressing:
6 tablespoons soy sauce
¼ cup toasted sesame oil
1 teaspoon minced fresh ginger
1 tablespoon honey
1 tablespoon minced scallion
⅛ teaspoon red pepper flakes
3 tablespoons rice vinegar

1. In a bowl, whisk together the ingredients. Taste for seasoning and adjust.

For the Salad:
1 bunch broccoli, tough stems removed, and cut into florets
1/2 pound linguine, cooked 2 minutes short of al dente and cooled
2 medium carrots, cut into julienne
2 spring onions, finely chopped
2 tablespoons toasted sesame seeds

1. In a salad bowl, combine the ingredients.
2. Add the dressing and toss to coat. Serve garnished with sesame seeds.

Broccoli Cheddar Quiche
Makes one 9-inch pie

One 9-inch pastry crust (either homemade or store bought)
3 large eggs
2/3 cup heavy cream
4 drops Tabasco
2 cup finely shredded sharp white cheddar cheese (Cabot Farms)
1 1/2 cups cooked broccoli, chopped

1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk the eggs and cream, and add the Tabasco.
3. Stir in the cheese and broccoli, and transfer the mixture to the pastry crust.
4. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.

Olive Oil Cake
Makes one 12 to 13-inch round

1 1/2 cups sugar
6 large eggs
grated zest of 2 medium oranges
juice of 2 medium oranges (about 1/3 cup)
1/3 cup olive oil
2 1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
3 tablespoons brandy or grappa (optional)

1. Preheat the oven to 350 degrees, and coat the inside of a 12 to 13-inch round cake pan with olive oil or non-stick cooking spray.
2. In a large bowl, combine the sugar, eggs, zest, juice and oil, stirring to blend. Let stand about 10 minutes, for the zest to release some oil into the mixture.
3. Add the flour and baking powder, and stir until blended.
4. Transfer the batter to the prepared pan, and bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean.
5. Allow the cake to rest 10 minutes, then invert onto a rack and cool. Serve the cake dusted with powdered sugar, or plain.

Roasted Salmon with Blood Orange Miso Glaze
Serves 6

1/4 cup blood orange juice
1 teaspoon finely grated zest from 2 oranges
2 tablespoons white miso
1 tablespoon light brown sugar
1 tablespoon rice vinegar
1 tablespoon whole grain mustard
2 tablespoons olive oil
3/4 teaspoon cornstarch
pinch cayenne pepper

1. In a small saucepan, heat the ingredients together until they come to a boil. Allow to cool before using.

2 1/2 pound salmon filets
4 tablespoons extra virgin olive oil
1 teaspoon Old Bay seasoning

1. Preheat the oven to 400 degrees, and put the fish into a 13-by-9-inch baking dish. Combine the oil and Old Bay, and paint onto the fish using a brush.
2. Roast the salmon for 10 minutes per inch of thickness, basting twice during the cooking time.
3. Serve the salmon with additional sauce on the side.

Feature:

Temecula Tangerine Cheesecake
Serves 6 to 8

For the Crust
1 3/4 cups graham cracker crumbs, about 15 whole graham crackers)
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted

1. Preheat the oven to 350°F. Coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. In a bowl, combine the crackers, sugar, and butter. Pat the crust into the bottom and 1/2-way up the sides of the prepared pan. Bake crust for 15 minutes, and cool slightly. Reduce the heat to 325 degrees.

For the Filling and Baking:
1 1/2 cups whole-milk ricotta cheese (about 12 ounces)
2 8-ounce packages cream cheese, room temperature
1 teaspoon vanilla paste, or extract
1 cup sugar
1 teaspoon orange extract
1/4 teaspoon salt
3 large eggs

1. In the bowl of an electric mixer, beat together the ricotta, cream cheese, vanilla paste, sugar, orange extract, and salt until smooth.
2. Add the eggs, one at a time, beating until the mixture is smooth. Transfer to the baked crust, and bake until cheesecake is set around edges and center no longer moves when pan is gently shaken, about 1 hour 30 minutes.
3. Turn off the oven and allow the cheesecake to cool for 1 hour in the turned off oven. Transfer cheesecake to rack and cool to room temperature. Cover and chill the cheesecake uncovered overnight.

For the Sauce:
5 Temecula Tangerines
2 cups firmly packed brown sugar
1/2 cup unsalted butter
1 cup heavy cream
1/4 cup tangerine juice
Pinch salt

1. Peel the tangerines, and separate into segments. Set aside.
2. In a heavy bottom saucepan, combine the sugar, and butter, bringing the mixture to a boil.
3. Add the cream, and juice, continue to boil for 2 minutes. Add the tangerines, and allow to cool.
4. The sauce will keep in the refrigerator for up to 5 days.
5. Serve the cheesecake in a pool of sauce, or spoon the sauce over the top.

Tangerine Beef Stir Fry
Serves 4

1 1/2 flank steak, thinly sliced against the grain (see note)
1 bunch spring onions, trimmed, and thinly sliced on the diagonal
3 tablespoons minced peeled fresh ginger (from a 2-inch piece)
1/2 teaspoon Sriracha
2 wide strips tangerine zest
3 tablespoons tangerine juice
2 1/2 teaspoons cornstarch
2 tablespoons soy sauce
4 teaspoons rice vinegar
2 teaspoons sugar
2 tablespoons vegetable oil
Cooked long-grain white rice, for serving

1. In a medium bowl, combine beef, and half of the spring onions, ginger, siracha, tangerine zest, garlic and cornstarch. Toss to coat. In another bowl, combine the tangerine juice, soy sauce, vinegar, and sugar. Heat a large wok or skillet over high until hot.
2. Add the oil and swirl to coat wok.
3. Add beef mixture and remaining scallions and cook, stirring constantly, until beef is browned, about 5 minutes. Add tangerine juice mixture; cook, stirring, until sauce is bubbling and slightly thickened, about 3 minutes. Serve over rice.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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